Sweet Potatoes

IN SEASON
Late Fall after curing, in storage through winter

STORAGE TIPS
Store in a cool dark place for about a month.  The refrigerator is too cold, so the countertop is likely a better option.  Don't wash until just before you use them.

To freeze, wash thoroughly and leave skins on.  Halve and roast in 425 F oven until just tender, 20-30 minutes.  Either mash or slice; pack and freeze.
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CULINARY TIPS

• Scrub well before cooking.
• The skin is edible so you don't have to peel them.
• Bake sweet potatoes whole at 350° until soft when pricked with a fork. Split open and add a pat of butter.
• Slice sweet potatoes into chunks and toss with olive oil, thyme, salt, and pepper. Roast at 350° for about 45 minutes. Add chunks of potatoes and carrots for a winter root bake.
• Chop sweet potatoes into very small cubes. Heat butter in a sauté pan and add sweet potatoes. Add cinnamon and ginger and sauté until soft and tender. Serve with rice.
• Sweet potatoes go well with butter, cinnamon, orange, ginger, brown sugar, maple syrup, pecans, and walnuts.

RECIPE IDEAS
Root 5 Farm Sweet Potato, Butternut, Kale Gratin
Root 5 Farm Sweet Potato & Black Bean Tacos
Root 5 Farm Spiced Sweet Potato Flatbreads
Oven Baked Sweet Potato Fries
Sweet Potato and Sausage Soup
Vegetarian Black Bean and Sweet Potato Soup